Step 1

In a large pot, heat 2 tablespoons oil over medium heat. Add the pancetta and cook until browned, about 3-5 minutes. Add in the mushrooms, garlic, onions, carrots and celery. Cook slowly until vegetables are soft, about 20 minutes.

Step 2

In another large pot over medium heat, heat the other 2 tablespoons olive oil. Add both meats and cook slowly, stirring frequently, until the meat is browned and starting to really crisp, at least 30 minutes. Salt and pepper generously. Stir in red pepper flakes, if desired.

Step 3

Add the tomato paste to the meat mixture and sauté for 5 minutes.

Step 4

Deglaze the pot with the vegetables by adding 1 cup of the red wine. Transfer everything from the vegetable pot to the pot with the meat. Add the remaining red wine and deglaze the pot. Scrape all the bits and pieces that might accumulate and let simmer to start reducing, for about 10 minutes.

Step 5

Add the chicken stock, milk, crushed tomatoes and cheese rinds and let simmer over low heat for 2 hours, stirring occasionally.

Step 6

Remove what is left of the cheese rinds and discard. Stir the minced basil and thyme into the sauce. Let the sauce sit while you prepare the pasta.

Step 7

Cook the bucatini pasta according to package directions until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary.

Step 8

Plate each portion of bolognese coated bucatini and then finish with the grated parmesan, torn basil and a drizzle of extra-virgin olive oil.